1. In small bowl, combine marinade ingredients; mix well. Stack veal cutlets; cut crosswise into 1-inch wide strips. Place veal and marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours, turning occasionally.
2. Soak 10 to 12 bamboo skewers in water 10 minutes; drain.
3. Remove veal from marinade; discard marinade. Thread an equal amount of veal, weaving back and forth, onto each skewer. Do not crowd. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 4 to 5 minutes for medium doneness, turning once.
Cook’s Tip: To broil, place kabobs on rack in broiler pan so surface of meat is 4 inches from heat. Broil 3 to 5 minutes or until cooked through, turning once.
Nutrition information per serving: 176 calories; 28 g protein; 1 g carbohydrate; 5 g fat; 1 mg iron; 135 mg sodium; 91 mg cholesterol.